Preparation

Line a large baking sheet with foil, then lightly oil foil.

Cook sugar with salt in a dry 10-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Immediately remove from heat and stir in almonds with a wooden spoon, then quickly pour onto baking sheet, spreading out mixture with back of spoon before it hardens.

Cool praline on baking sheet 5 minutes, then break into large pieces. Put praline pieces in a heavy-duty sealable plastic bag and break into smaller pieces with a rolling pin.

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Recent Review

I made this dish for Father's day. My husband and I were both amazed at how easy it is to prepare and how delicious it turned out. The blueberry sauce melted the ice cream slightly, and the praline provided a wonderful contrast in taste and texture. Can prepare the pralines ahead of time.